Japanese Mum's Chicken

8 chicken drumsticks, skin on
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 Tbs sugar
1 garlic cloves, peeled and bruised
1 small hot chili peppers, slit open, seeds removed

1. Place all the ingredients in a saucepan over a high heat.

2. Bring to the boil, then reduce to a simmer for about 20 minutes.

3. Remove any scum that rises to the surface.

4. Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.

5. Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over. NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.

Servings: 4

Source: http://www.food.com/recipe/japanese-mums-chicken-68955/

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Wilted Asian Cabbage

Splash of water
4 cups thin-sliced Napa cabbage
1 Green onion, chopped
1/2 cup mushrooms, chopped
1 Tbs mint leaves, chopped fine
1 Tbs grated ginger
1 Tbs rice vinegar
1 tsp sesame oil
Salt & pepper to taste
pinch Red pepper flake
dash Toasted sesame seed

1. Heat the water in a skillet. Add the cabbage and green onion as they're prepped. Stir often, heating the cabbage until it's just wilted, not fully cooked.

2. Meanwhile combine the dressing ingredients. Toss in wilted cabbage.

Servings: 4

Source: http://kitchen-parade-veggieventure.....n-cabbage.html